Turkey Breast Stuffed with Sausage, Garlic and Spinach

Skip messing with the big bird on Thanksgiving and make a stuffed turkey breast.

Pick up a boneless turkey breast half (with the skin on), cut a pocket into it, and pile in the stuffing. You’ll have enough stuffing for two turkey breasts. If making just one, bake the remaining stuffing in a pan.

Serves: 16Save Share

Ingredients (12)

1 lb Italian Sausage, Sweet

1 Onion

1 T Fennel Seeds

4 Garlic Cloves

3 cup Cubed Bread

10 oz Frozen Spinach

1 cup Low Sodium Chicken Broth

1 Egg

4 lb Turkey Breast, Boneless

1 tsp Salt

1 tsp Freshly Ground Black Pepper

1 T Olive Oil

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Directions

Preheat oven to 350F.

In a large skillet, cook sausage, onion, fennel and garlic until sausage is no longer pink, about 10 minutes. Toss with bread cubes, spinach, broth and egg, mixing well. Let cool.

Make a large pocket-like slit in turkey breast half. Spoon in about half the spinach mixture. Tie with kitchen twine. Brush with oil. Sprinkle with salt and pepper. Place in a roasting pan. Repeat with remaining turkey and stuffing or place remaining spinach mixture in a greased baking dish.